Place gluten free flour on parchment paper, tin foil or a plate.
Season flour with kosher salt and pepper.
Dredge skin-side only of each piece of trout.
Heat olive oil on medium high in a non-stick large pan and carefully place trout skin-side down into the pan.
For best results, don’t crowd the pan.
Once trout begins to lose most of its raw color (approx. 5 minutes) turn trout.
Cook for another 1-2 minutes. Once cooked through, carefully remove trout from the pan and plate skin side up to keep the skin crispy.
If cooking additional pieces of trout, add more olive oil to the pan.
Otherwise, add 1/4-1/3 cup of wine to the pan. (It will sizzle.)
Once the wine evaporates a little bit (approx. one minute), add the lemon zest, lemon juice, pat of butter and capers. Stir.
Cook sauce for an additional 1-2 minutes until sauce has a nice thickness and color.
Pour sauce over trout and garnish with lemon slices and chopped parsley.